I wanted to make a cross between a chick fil a and a Popeyes spicy chicken sandwich. I know chick fil a has a bit of sweetness, so I added 1 tsp of sugar to my buttermilk marinade/brine.
It wasn’t until later that I figured that I may have used too much sugar. I plan on frying the chicken in the next couple of hours, and is there anything I can do to offset the potentially overly sweet chicken?
For reference, I used 4 boneless skinless thighs and 3 cups of buttermilk
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